Lemon Blueberry Mascarpone Pancakes

Yields1 ServingPrep Time15 minsCook Time20 minsTotal Time35 mins

These are by far my absolute favourite pancakes, combining two refreshing summery flavours enrobed with creamy mascarpone cheese.

Yield: 10 pancakes

INGREDIENTS

⅓ cup softened unsalted butter

2 tbsp sugar

1 tsp vanilla extract

1 tbsp lemon zest

½ cup mascarpone cheese

1 cup all purpose flour

2 tsp baking powder

1 tsp baking soda

¼ tsp salt

1 tbsp vegan egg replacer (I use Bob's Red Mill Egg Replacer ™)

1 ¼ cups unsweetened almond milk (may add slightly more or less depending on desired batter consistency)

1 tbsp lemon juice

DIRECTIONS

Combine oil, sugar, vanilla and lemon zest in a bowl and whisk together

Add flour, baking powder, baking soda, salt, egg replacer, milk and lemon juice. Whisk until well combined.

Heat stove top to medium. Oil a pan and cook ~3 tbsp of batter on each side for 2-3mins until golden brown.

Top with your favourite toppings: lemon zest infused whip cream, blueberries, maple syrup or ice cream. Enjoy!